01-29-2004, 04:49 AM
I am having Lucanian sausage made up for our Lupercalia party, with the following ingredients that I got from the book "Around the Roman Table" by Patrick Faas.<br>
<br>
I have no idea where to find rue, green bay shoots or savory, though I have not looked too hard yet. Bay berries, I am told, are very hard to find.<br>
Has anyone tried to make Lucanian sausage or can comment on what this would taste like? My minimum order is 12 pounts/6kilos of sausage, so I want to have something decent the first go.<br>
<br>
1 tablespoon cumin<br>
1 tbsp bay berries<br>
1 tbsp peppercorns<br>
5 little green bay shoots<br>
1 small bunch of parseley<br>
2 stalks fresh rue<br>
2 stalks fresh savory<br>
2 tbsp dried herbs (unspecified, but maybe Italian?)<br>
1 kg minced pork<br>
200 grams diced bacon fat<br>
200 g pine kernals<br>
6 tbsp garum<br>
<br>
Grind cumin, bay berries and 1 tsp peppercorns to powder. Remove the stalks<br>
from the herbs and finely chop the leaves. Then mix all the ingredients<br>
together and knead to remove all air bubbles. Press the mixture into a<br>
(sauage<br>
sack) an ensure again no air bubbles. Tie off the sausages. Can be smoked. <p>Legio XX<br>
Caupona Asellinae</p><i></i>
<br>
I have no idea where to find rue, green bay shoots or savory, though I have not looked too hard yet. Bay berries, I am told, are very hard to find.<br>
Has anyone tried to make Lucanian sausage or can comment on what this would taste like? My minimum order is 12 pounts/6kilos of sausage, so I want to have something decent the first go.<br>
<br>
1 tablespoon cumin<br>
1 tbsp bay berries<br>
1 tbsp peppercorns<br>
5 little green bay shoots<br>
1 small bunch of parseley<br>
2 stalks fresh rue<br>
2 stalks fresh savory<br>
2 tbsp dried herbs (unspecified, but maybe Italian?)<br>
1 kg minced pork<br>
200 grams diced bacon fat<br>
200 g pine kernals<br>
6 tbsp garum<br>
<br>
Grind cumin, bay berries and 1 tsp peppercorns to powder. Remove the stalks<br>
from the herbs and finely chop the leaves. Then mix all the ingredients<br>
together and knead to remove all air bubbles. Press the mixture into a<br>
(sauage<br>
sack) an ensure again no air bubbles. Tie off the sausages. Can be smoked. <p>Legio XX<br>
Caupona Asellinae</p><i></i>
Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
Legio XX - Alexandria, Virginia
RAT member #6?